Classic Chicken Pot Pie

So much can be said with a chicken pot pie. In my mind, it can mean anything from, "Congrats on the baby/new job/move!" to just a generally heartwarming "Thinking of you." No one is mad about being gifted a chicken pot pie, of course, so why not give that same gift back to yourself on any odd weeknight? Sure, this classic comfort food is one that you can easily find pre-made in almost any grocery freezer aisle, but I strongly believe that making your own chicken pot pie is more than worth it (and makes you feel all the same love). This winter dinner represents the marriage of a flaky, buttery crust with chopped chicken, onions, carrots, and peas in a perfectly creamy sauce.

If you're looking for the easiest possible weeknight dinner, consider making certain elements of the pie in advance; it will make the whole process feel so much smoother. The best part? You can even make the whole dish in advance, simply heating it up when you're ready to dig into a bowl of cozy goodness.

What People Are Saying:
"Every time I’ve made this pie it’s turned out wonderfully. We love this recipe and make very few substitutions (we change/tweak the veggies) and it comes out so delicious! So thankful for this recipe!" - lordbuffington

"I made this for my critical family and they LOVED IT!! They are requesting to have this throughout the month they loved it so much. It was so easy and simple using the rotisserie chicken which makes me happy to make it. So we are having it again tonight! So delicious!" - CoffeeLover

How To Make Classic Chicken Pot Pie

INGREDIENTS

• Pie Crust: I highly recommend making my homemade pie crust recipe. It’s easy to make (and make ahead!), and results in the perfect flaky, buttery pie crust to pair with the filling. If you’re in a pinch, don’t worry—store-bought will also work just fine. Not feeling like making a pie crust? Try our chicken pot pie casserole instead.
• All-Purpose Flour: To achieve a thick, creamy filling (and keep your crust from getting soggy), adding flour to your filling is key. That being said, if you prefer your filling to be a tad thinner, start with less flour, then add as needed.
• Unsalted Butter: I opt for unsalted butter pretty much always so I can season as I go (without things getting too salty), plus it caramelizes the vegetable filling perfectly while providing a good amount of comforting richness as well.
• Egg: To ensure you get a golden-brown, shiny crust, don't forget your egg wash. It's almost too silly to skip—just simply beat one whole egg and lightly brush it on top of your pie dough prior to baking.
• Chicken Breasts: When you think of a pot pie, chicken is most likely what immediately comes to mind, right? That doesn't mean you can't feel free to change things up, though. Feel free to go wild with some leftover Thanksgiving turkey, go rogue with a vegan mushroom pot pie,
• Low-Sodium Chicken Broth: The base of your savory filling, low-sodium chicken broth will add just enough umami all while making sure your pot pie doesn't become overly salty.
• Heavy Cream: What would a chicken pot pie be without a creamy filling? I'd rather not imagine it—be sure to get cartons labeled heavy cream (and not half-and-half); this is how you'll add that (very necessary) rich, creamy flavor.
• Frozen Peas: I love the pop of freshness, sweetness, and color you get in frozen peas. To me, they just scream, "Pot pie!" though you can and absolutely should feel welcome to mix and match your vegetables. Frozen cut green beans, sliced mushrooms, or leeks would also be lovely here.
• Garlic, Onion & Carrot: These are your flavor-building MVPs, here, with garlic adding plenty of savory depth, with a bit of earthy sweetness imparted by both the yellow onion and carrots.
• Fresh Parsley: A crisp, peppery bite from fresh parsley helps to cut through this rich pie, while also adding a bit of earthiness.
• Fresh Thyme: Woodsy and cozy, thyme is how to make any pot pie taste like it's taken you all day (when it really didn't).

STEP-BY-STEP INSTRUCTIONS

For your pie crust, start by separately freezing the flour and butter for 30 minutes. Once chilled, add the flour, baking powder, and kosher salt to a large food processor and pulse until combined. Then add the butter and continue to pulse until the mixture forms pea-sized pieces and some slightly larger pieces form. With the motor running, slowly pour in 1/2 c. ice water, 1 Tbsp. at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).

Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no or very minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes or up to 3 days.

Next, it's time to make the filling. In a large pot over medium heat, melt the butter, and add the onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, which will take about 10 minutes. Then add the garlic, then stir in the flour and continue cooking, stirring constantly, until mixture turns golden and begins to bubble, which will take about 3 minutes, then begin to gradually whisk in the broth.

Once the broth has been added and incorporated, bring the mixture to a boil and cook, stirring occasionally, until thickened, for another 5 minutes. Remove the mixture from the heat and stir in the heavy cream first, followed by the cubed chicken, peas, parsley, and thyme. Then season with kosher salt and pepper and allow the filling mixture to cool.

Meanwhile, place a rack in the center of the oven, and preheat to 375°. On a lightly floured surface, roll out one disc of pie dough to form a large round that's about 1/4" thick.

Transfer the dough disk to a deep 9" pie dish, then add the filling.

Once filled, roll out a second disc of dough to form another large round about 1/4" thick, and arrange it on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim the edges of dough, leaving about 1/4" overhang. Fold the excess dough underneath the dough on the top rim of the pie pan and, using clean fingers, crimp to seal.

Just before you pop the pie into the oven, brush the top of your pie dough with egg wash. Then, using a paring knife, cut 4 small slits into the top of crust to allow the steam to escape as it bakes, and sprinkle the top with sea salt.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• No soggy bottoms: Wondering how to prevent the bottom crust from becoming soggy? It all depends on the filling—it can't be soupy. Instead, it should be thick when it comes off the stove. Too much broth and you'll run the risk of it seeping through your crust before it's baked.
• Achieving a thick filling: I use an ample amount of flour in my recipe to achieve a thick, creamy filling—not only because of the texture, but also to prevent the crust from becoming soggy. If you prefer your filling to be a tad thinner, start with less flour, then add as needed.
• Change up the chicken: A variety of protein subs work wonderfully in this recipe. I love turning to rotisserie chicken, but you can also use cooked chopped turkey breast instead (à la turkey pot pie).
• Want to make it ahead? This cozy recipe is one of the easiest to prep, stash, and assemble later. First, prepare the pie crust per the recipe instructions, and flatten into a disk rather than roll it out. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, let it thaw in the refrigerator before rolling out. Next, you can prep the chicken up to 2 days in advance of making the pie: Simply bake, cool, and refrigerate. Finally, make the filling up to 1 day in advance. Let it cool, then store in an airtight container in the refrigerator. When you’re ready to serve, simply combine all of your elements and bake.

Storage

Freshly baked, chicken pot pie will last up to 5 days in the refrigerator covered tightly with plastic wrap or stored in an airtight container. Alternatively, you can freeze a whole baked or unbaked chicken pot pie wrapped tightly in plastic wrap for up to 2 months.